Beacon Hill Bistro: Midsommarmiddag

While every culture celebrates the coming of the summer solstice in their own way, in countries such as Sweden, Finland and Estonia, “Midsummer's Eve” is considered one of the greatest festivals of the year rivaling Christmas and New Year’s Eve. The celebration of the summer solstice predates Christianity and is celebrated with food, libations, activities and games including the traditional dance around the maypole.

Join in the festivities at the Beacon Hill Hotel & Bistro as they commemorate the holiday through food & drink with their traditional ‘Midsommarmiddag” or “Midsummer Dinner” beginning Monday, June 21st, and continuing until Friday, June 25th. Available 5:30pm-11pm for $40 per person, the traditional dinner will be a prix fixe menu and served in conjunction with the bistro’s regular menu and dinner service. Don’t miss your chance to celebrate the official arrival of summer!

Reservations are recommended by calling 617-723-7575.

MENU:

Västerbottenpaj med Löjrom , Rödlök och Crème Fraîche (Västerbotten Cheese Pie with Bleak roe, Red Onion and Crème Fraîche)

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Glasmästarsill med Tillbehör (“The Glassblower’s Herring” with its Fixings)

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Rimmad Lax med Dillstuvad Potatis och Pressgurka (Cured Salmon with Potatoes in a Dill Sauce and Cucumber Salad)

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Marängtårta med Jordgubbar (Strawberry Pavlova)

Turner's Seafood Grill & Market: Crab Fest

Soft Shell from Maryland … King from Alaska … sweet, lump Dungeness from Washington state … and big-clawed Jonah from New England.

Each of America’s four major crab species has its own characteristics, and its own rabid fans, but only Turner's Seafood Grill & Market in Melrose celebrates all four species annually for a month with Crab Fest, a celebration that lasts all of June.

For three generations, Turner’s Seafood has been in operation and today the Turner family rigorously inspects all the fish and seafood it buys at a state-of-the-art processing facility that they own and operate in Gloucester, MA. Turner’s has an impressive 8-point inspection program. Some fish that pass through the Turner’s processing plant ends up on other restaurant tables south and west of Boston – yes, it is flown to the midwest, Florida and California. It’s that perfect.

Next month, Turner’s Seafood will launch a new way of enjoying its products: an online shop called Dock to Door with dozens of mouthwatering crab, fish and shellfish, prepared appetizers and entrees, lobsters, chowders and more. All packed and shipped from our dock to your door.

Crab Fest Menu

Jonah Crab
Locally caught, this specie is found throughout the Northern Atlantic. Their larger stronger claws are prized along with their sweet and tender leg meat

Chilled Jonah Claw Cocktail $13.99 (Cap off sweet cocktail claws served with lemon and mustard sauce)
Hot Jonah Crab Claws $13.99 (Cooked in steam kettles with garlic and butter)
Stuffed Jonah Crab $12.99 (Seasoned crab stuffing baked in a crab shell)
Jonah Crab Pie $26.99 (Half pound of Jonah Crabmeat baked with butter and Ritz cracker crumbs served with choice of potato and vegetable)

Dungeness Crab
Named after Dungeness, Washington, these crabs are found throughout the Pacific Northwest. Along with leg and claw meat, these produce an incredibly sweet lump body meat.

Steamed Dungeness Appetizer $11.99 (Half pound served with lemon and Old Bay butter)
Dungeness Entrée $25.99 (Steamed whole crab served with lemon, Old Bay butter, corn on the cob and parmesan potatoes)

Alaskan King Crab
The largest of the world’s commercially harvested crabs, they are found in the cold waters in the Pacific Northwest off the Alaska coast and Aleutian Islands. They are famous throughout the world for the large legs that produce a firm sweet meat.

Steamed King Crab Appetizer $13.99 (Half pound served with lemon and Old Bay butter)
King Crab Entrée $28.99 (Steamed legs served with lemon, Old Bay butter, corn on the cob and parmesan potatoes)

Maryland Soft Shell Crab
Blue Crabs molt, or shed their shell, as part of their growing process. Before the new shell begins to form, these crabs are at a stage when they are entirely edible.

Fried Soft Shell Crab Appetizer $12.99 (Served with a Cajun remoulade)
Fried Soft Shell Crab Entrée $27.99 (Served with a Cajun Remoulade, choice of potato and vegetable)

Turner's Seafood Grill & Market
506 Main St
Melrose, MA 02176
Phone: 781-662-0700

TasteCamp: Seneca Lake Grand Tasting

Leaving Keuka Lake behind, on Saturday we moved onto the wineries of Seneca Lake, attending our second Grand Tasting at Fox Run Vineyards. The first question in my mind was how these wines would compare to those of Keuka Lake and Canandaigua Lake? Would there even be a discernible difference?

Essentially, my tasting results were very similar in that I found a mixed bag of wines, some good, some bad, and a fair number in between. I couldn't say whether the wines from either two regions were generally better or worse than the other. It might have been an interesting test to have tasted similar wines from all of the different lakes to see how they differed, if at all. It is far easier to compare wines when they are all in front of you, rather than tasting different wines on different days. Plus, some Seneca wineries get their grapes from vineyards on other lakes, further confusing matters.

When I considered my favorite wines from this Grand Tasting, I realized I generally preferred the whites to the reds, though I believe there were more whites available for tasting than reds. Their Gewurtztraminer wines often impressed me. My only complaint with this tasting that it would have been good, with so many wines available, to had at least some crackers to help cleanse our palates. There was no food, lots of wines, and that seemed to lead to plenty of palate fatigue from some of the attendees I spoke to.

Here are my favorites of the tasting, those I found most interesting, noting though that I did not taste everything available.

White Springs Winery
This winery, founded in 2003, has about 40 acres of vineyards, primarily of vinifera grapes.

The 2007 Gewurtraminer ($13.99) was produced during a good vintage, 322 cases were made and it has an alcohol content of 12.7%. It had a nice golden color and was very aromatic, with exotic fruit smells and some spice. On the palate, it was crisp and dry with delightful tastes of melon, apricot, and mild spice notes. An excellent value wine with plenty of character.

Lakewood Vineyards:
The Stamp family began planting grapes on Seneca Lake back into 1951, selling them off until they decided in 1988 to make their own wine. They now have 75 acress of grapes and produce over 20 different wines.

The 2007 Candeo ($14.99), made from Cayuga White, is a carbonated wine, with a light effervescence reminiscent of some Proseccos. It is carbonated and does not undergo a secondary fermenation. With an alcohol content of 11% ABV, it has a mild aroma and a light, refreshing taste with a mild sweetness and citrus flavors. It is sealed with a crown cap and is a fun, simple wine that should be very consumer friendly.

Wagner Vineyards
I first tasted some of their wines, their whites, back in 2009 at the Boston Wine Expo and was impressed. They make some delicious value wines, and they can produce an excellent red too.

The 2007 Meritage ($24.99) is a Bordeaux style blend which is only produced in good years, the last Meritage having been bottled in 2001. This wine is a blend of 55% Cabernet Franc, 35% Cabernet Sauvignon, and 10% Merlot, all the grapes having been hand harvested. It saw 11 months of American oak and only 988 cases were produced. This was a very satisfying wine with delicious flavors of black cherry, plum, vanilla and some mild spice notes. It is a smooth wine, with mild tannins, and a moderately long finish with a whisper of chocolate. For the price, this is a very good wine.

Glenora Wine Cellars
They were the first winery on Seneca Lake, established in 1977, and now produce about 45,000 cases of wine each year.

The 2009 Pinot Blanc ($13-14) was briefly barrel fermented in French oak and has an alcohol content of 12.5% ABV. As of the tasting, it had not yet released. This wine had a strong and appealing pear aroma which also came through on the taste too. In addition, this crisp wine had additional and milder tastes of citrus and vanilla. A very pleasing wine which is also a very good value wine.

Red Newt Cellars
Early this year, at the Boston Wine Expo, I tasted a number of the Red Newt Wines and found plenty, both whites and reds, that I enjoyed. At this Grand Tasting, I tasted one more that impressed me.

The 2007 "Curry Creek Vineyards" Gewurtztraminer ($41.99) is pricey and only 230 cases were produced. But it packs lots of character and complexity into the bottle. The nose is very alluring, with intriguing floral and spice aromas. Its taste seems a bit more unusual and distinctive, both like a traditional Gewurtztraminer but with its own differences as well. There are plenty of exotic fruit and spices tastes, and the finish is long and very pleasing. This was a "wow" wine, and if you enjoy this grape then you will be very impressed with this wine, and feel it is worth the price.

Atwater Estate Vineyards
This winery was established in 2000, and they currently produce about 8500 cases annually.

The 2008 Gewurtztraminer ($16) was made from grapes that were kept on vines for two weeks longer than usual. The wine had a nice golden color with a bright aroma of citrus and exotic fruit. On the palate, there are delicious flavors of citrus, lychee and apple and the finish is very spicy. A lush wine, this would be perfect with spicy Asian cuisine.

Shaw Vineyards
Wine maker Steve Shaw, pictured above, has been involved in grape growing in the Finger Lakes for over 30 years. He founded his own winery in 2002, growing most of his own grapes, and trying to produce vinifera wines in a European style. His grapes are hand harvested, and nearly all of his red wines undergo extended barrel aging. That is the reason that the reds I tasted were all from 2005, his newest releases. And all three of those reds impressed me and I recommend them.

The 2005 Merlot ($30) has an alcohol content of 13% and a pleasant aroma of black cherries and raspberry. Both fruit flavors came out in the taste, which was smooth, complex and quite delicious. It was a Merlot of character, rather than something simple and boring. As you contemplated the taste, you found layers of flavor, including some light floral notes and hints of licorice. A wine to enjoy on its own or with food.

The 2005 Cabernet Franc ($25) spent 36 months in French oak and has an alcohol content of 13%. This is a Cabernet Franc that I really enjoyed, without any of that nasty green pepper taste I dislike. It was very smooth with flavors of black cherry, ripe plum, vanilla, spice and some violet undertones. It was also a complex wine, with a long and pleasing finish. A bit of a richer wine than the Merlot, it still would be nice on its own or paired with food.

The 2005 Cabernet Sauvignon ($35) also has an alcohol content of 13%. Another excellent, complex and intiguing red wine. The fruit flavors of ripe plum, blueberry and blackberry mesh well with spice, vanilla and bits of mocha. The tannins are subdued, making this another smooth drinking wine. The lengthy finish is very satisfying and though I might prefer to drink this wine with food, I still think it can stand on its own too. It is a bit more full bodied than the Cabernet Franc and has some spice elements.

Finger Lakes Distilling
This Grand Tasting did not include just wine. This company uses locally grown fruits and grains to produce a line of spirits, including vodka, gin, whiskey, liqueurs, brandy and grappa.

I was most impressed by their McKenzie Rye Whiskey ($39.99) which is made with 80% Rye and 20% Barley. The whiskey is 91 proof and has been aged for one year in new charred quarter casks and finished in sherry barrels. I was surprised at how smooth this whiskey was, as I was expecting a bit of a harsher bite. It had a pleasant flavor too, plenty of spice, vanilla, nut, and touches of citrus. This is definitely something I could savor on the rocks. Plus, I like how it is made from local ingredients.

Bangkok Café: Summer Thai

Beginning June 1st and continuing through Labor Day weekend, you can enjoy summer dining selections of Pan-Asian Thai fare at Bangkok Café, prepared by Chef/owner Raungdet “Danny” Titisuttikul. From Tuesday to Thursday, you will be able to save money in different ways at this restaurant.

Thai Tapas Tuesdays
Every Tuesday, guests can share and partake in a number of Thai tapas all for $4 per dish. Chef Danny encourages enthusiasts of Thai food and those new to the cuisine to taste the line up of tapas, such as Fresh Rolls, Siam Chicken Wings, and Paradise Beef to name a few.

Two Travel to Bangkok Every Wednesday
Make your Wednesday night a casual and relaxed one while experiencing The Two Travel to Bangkok menu. From 4pm-9pm every Wednesday, this prix fixe menu will feature Cafe Sampler Appetizer for two, any soup or garden salad for two and two entrees from the Oodles of Noodles or Creative Cuisine menus for only $29.95.

Half-Off Thursdays
Experience the cuisine of Thailand at Bangkok Cafe. Every Thursday, when two entrees are purchased, the second entree will be 1/2 priced!

Bangkok Cafe
25 Popular Street
Roslindale, MA
Phone: 617-327-8810

TasteCamp: Damiani Wine Cellars

Saturday morning, we rose bright and early for the first TasteCamp East 2010 event of the day, a vineyard walk at Damiani Wine Cellars on Seneca Lake. Saturday was devoted to the wineries of Seneca Lake. Half of our group that morning went to Damiani while the other half went for a vineyard walk at Argetsinger Vineyard. I had wanted to visit Damiani as I had previously tasted one of their Pinot Noirs and really liked it. I was not disappointed in my choice.

Prior to our tour, we were provided some breakfast, which included homemade quiches, some fruit, and a locally made cinnamon cake. Amy Cheatle, the Tasting Room Manager, made the quiches, which were very good, albeit a couple containing far too many veggies for my own preferences.

After breakfast, Phil Davis, the Damiani viticulturist, led us into one of their vineyards, explaining about their agricultural practices. They own about 23 acres of vineyards, though they still buy some additional grapes. But even when they buy grapes, Phil remains very much involved in the viticulture practices and decision making at those other vineyards. That ensures the grapes meet his strict standards.

Phil spent about 25 years as a logger, though also always had a vineyard. He now works full-time in the vineyard. We saw some of their vines for Cabernet Sauvignon, Pinot Noir and Sauvignon Blanc. Phil planted the Sauvignon Blanc for his wife, as that is her favorite wine. The vineyard was fairly steep, and I don't think the photos really do justice to just how steep they were. Phil mentioned that it is difficult to generalize about Finger Lakes vineyards as they often differ in so many ways.

Phil was a font of information, very down to earth and obviously passionate about his work. Above you can see some of the TasteCamp attendees, enthralled by Phil's words. You can also partially see some of the steepness of the vineyard.

After visiting the vineyard, we returned to the tasting room to taste a few Pinot Noirs. We began with the 2007 Reserve Pinot Noir, which is not made every year. It is a low production wine, and the grapes have been fermented in separate vats, with minor cold soaking. Burgundian yeasts were applied and only French oak was used, both neutral and new. The 2007 spent 14 months in oak, and Lou Damiani, the wine maker, noted that he dislikes overly oaked wines. The wine was also unfined and unfiltered. The wine was very Burgundian in style, with light red color and a nose of black cherry and earth. On the palate, the earthiness was more prominent, with flavors of black cherry, raspberry, plum and mild spicy notes. Complex, a lengthy finish, and restrained tannins. This is the type of Pinot Noir that I really enjoy, and it was an impressive wine.

The 2008 Pinot Noir was a lesser version of the 2007, similar in style but not equal in quality. It was still a very good wine, and something I enjoyed, but it just was not as good as the 2007. It still deserves my recommendation. We also got to taste a barrel sample of the 2009 Pinot Noir, which presented lots of fruit up front. It seemed rather simple, though I expect it will get more complex as it ages and develops.

Many people probably don't consider Pinot Noir to be a grape that will grow well in the Finger Lakes, but they are very wrong. Small boutique wineries like Damiani and Heart & Hands show that high quality Pinot Noir can be produced in this region. Their Pinot Noirs are more Old World than New World, and the future looks bright.